摘要
以宁夏盐池滩羊肉为研究对象,使用电子鼻对烤羊肉掺假烤鸭肉样品进行区分,采用顶空固相微萃取结合气相色谱-质谱联用技术测定烤羊肉掺假烤鸭肉样品挥发性成分,并结合化学计量学方法进行分析。结果表明在5个掺假样品中共检测出53种挥发性成分,其中检测出醇类12种、醛类15种、酸类3种、酯类2种、酮类8种、烷烃类8种、杂环类1种、其他物质4种。在整体气味感知上,主成分分析可对掺假烤羊肉样品的电子鼻数据进行有效区分,且能够客观反映出样品中挥发性成分的种类差异主要是醇类。采用偏最小二乘判别分析在5个掺假样品中寻找出5种特征挥发性物质,分别为1-辛醇、1-戊醇、己醛、乙酸、十二烷。这5种物质可为烤羊肉掺假烤鸭肉样品的掺假比例研究提供一定的理论依据。
Roast Tan sheep(an indigenous breed in Yanchi County, Ningxia Hui Autonomous Region) meat adulterated with duck meat and pure roast sheep meat were discriminated by an electronic nose. Their volatile composition was analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)and chemometrics. The results showed that a total of 53 volatile compounds were identified in five adulterated samples,including 12 alcohols, 15 aldehydes, 3 acids, 2 esters, 8 ketones, 8 alkanes, 1 heterocyclic compound and 4 other compounds.Principal component analysis(PCA) clearly distinguished the electronic nose data for the overall odor of adulterated roast mutton samples, and showed that the major differential volatile compounds were alcohol compounds. By partial least squares discriminant analysis(PLS-DA), five characteristic volatile substances were found in adulterated samples, namely 1-octanol,1-pentanol, hexanal, acetic acid, and dodecane, which will be useful to determine the level of duck meat in adulterated roast mutton samples.
作者
王永瑞
柏霜
罗瑞明
王松磊
WANG Yongrui;BAI Shuang;LUO Ruiming;WANG Songlei(College of Agriculture,Ningxia University,Yinchuan 750021,China;College of Food and Wine,Ningxia University,Yinchuan 750021,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第4期291-298,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFD0400101)。
关键词
烤羊肉
烤鸭肉
掺假
电子鼻
气相色谱-质谱
化学计量学
偏最小二乘判别分析
roast lamb meat
roast duck meat
adulteration
electronic nose
gas chromatography-mass spectrometry
chemometrics
partial least squares discriminant analysis
